Recent content by rbjirak

Ummmm yes! So I hydrated the new yeast and got it going on some of the must as suggested. I pitched it 2 nights ago and the batch as a whole is fermenting very nicely! Thank you all for the advice. I’m newer at this so help and knowledge is welcomed!

I am in the process right now of letting new yeast hydrate on some of the must and plan to pitch it tonight. This is the first time using aronia berries. Per this recipe I added 2.5 lbs of raisins. But that’s it. When did you add the blueberry flavoring?

I have a Red Star Premier Classique that is new as well. Any thoughts on this vs the Lalvin EC-1118?

I am thinking the yeast didn’t work. Lalvin EC-1116. It did NOT have activity when I hydrated it. I let it sit for 15 min. Package said 5/23 for expiration. With that I’m thinking I should add the new yeast that I just bought. It’s Lalvin EC-1118. My research shows that yeast is ok to use. Then...

S.G. 1.090 and 66 deg F

Making a batch of Aronia berry wine and the yeast won’t even start. The recipe calls to leave the must in the primary. 25 lbs of mashed berries so I’m wondering if the yeast is getting smothered. It called to hydrate the yeast and then mix it in. On day 3 and nothing. Any suggestions are welcomed!